3 c Yellow Corn Tortilla Chips coarsley crushed
1 1/2 c Salsa Verde (Green Salsa)
1/2 Lime
12 Eggs
3/4 Milk
1 c Shredded Colby & Monterey Jack Cheese Blend
2 T snipped Fresh Cilantro
1 medium Onion chopped
1 large Poblano or Green Bell Pepper, seeded and diced
1 small Garlic clove, pressed
1 c Diced Cooked Chicken
1 Plum Tomato, Sliced
Additional cilantro, salsa and sour cream if desired
Preheat ove to 350. In medium bowl, combing crushed chips and salsa. Juice lime half into bowl; mix wll and set aside.
In large bowl, combine eggs, milk, 3/4 cup of the cheese and cilantro; whisk until well blended. Add tortilla chip mixture to egg mixture; mix well.
Heat large skillett over medium high heat until hot. Spray skillet with nonstick cooking spray. Add onion, poblano pepper and garlic. Cook and stir 2-3 minutes or until crisp-tender. Add chicken; stir well. Pour egg mixture carefully over ingredients in skillet (DO NOT STIR). Place in oven; bake 22-25 minutes or until egg mixture is set in center. Carefully remove from oven.
Arrange tomato slices in a circular pattern over top of frittata. Sprinkle with remaining cheese. Let stand 5 minutes or until cheese is melted. Garnish with additional smipped cilantro if desired. Cut into wedges and serve with additional salsa and/or sour cream.
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